Michelin Star 5 Course Dinner 2/28
"Nutrition in Practice" 5 - Course Dinner paired with wines
When: Wednesday, February 28 @ 6:00pm
Where: Arturo's Ristorante
Price: $250 per guest includes tax and gratuity
Hosted by: Prototype Training Systems, Nextjump and Arturo's Ristorante
Join us for a special evening of "Nutrition in Practice" featuring a 5 course dinner paired with a special cocktail and organic wine. Limited to only 25 guests, this meal will be prepared by 3 star Michelin Chef Dani Chavez-Belo and the culinary team from Arturo's. This event will focus on "The Big 3" These are the biggest areas that people struggle with within their daily & weekly nutrition practices, and also have some of the biggest impacts on our overall health. Those 3 areas are: Fiber intake, Protein intake, and Balance in both portion and macronutrients. In this "Nutrition in Practice" event, each meal that Chef Dani prepares will target one of these areas. The team at Prototype Nutrition, will provide educational content around these topics and meals prior to you being able to enjoy them to their fullest capacity.
Who is Chef Dani Chavez-Bello:
“Chef Dani” is a Michelin-star chef and obsessed traveler. He has worked on 4 continents. Based initially in Europe, he started his career in Barcelona at Hofmann Culinary Institute (Escuela de cocina Hofmann) and worked at El Bulli (12 years best restaurant in the world). He was awarded Chef of the Year in Hamburg Germany. Previously, he was Chef consultant at Tokyo Prince Hotels, a Former Executive R&D Chef at Bouley restaurants in NYC, Chef consultant at Wegmans, and Chief Culinary Officer at Epicured.
What to expect:
- 5-course meal from a 3-star Michelin Chef
- Education and workshop on how to OPTIMIZE your health and training from Chef Dani and Head Nutrition Coach, Jon Collette of Prototype Training Systems
- Cocktail and Organic and Sustainable Wine pairing hosted by Ian White of Martignetti
- Michelin recipes to take home
- Nutritional habits and tips to apply immediately
MENU
1st Course
S c a l l o p s Crudo
elderflower, yuzu , ginger and black truffle
2nd Course
P o a c h e d E g g
coconut garlic soup and ibérico ham
3rd Course
O v e n H e r b a l B r o t h S e a b a s s
parsnip purée
4th Course
C o l o r a d o L a m b
spinach a la catalana and carrots in scabeche
5th Course
D e s s e r t
Chef's surprise